Improving the process cleaning onionand development of equipment for its implementation
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The analysis of treatment processes onion and associated equipment for its implementation. It was established that a significant portion of the product is lost by the terms of the existing equipment, which is materials and requires additional equipment to support operations that lead to a significant increase in the cost of production and reduce its competitiveness. The necessity of creation and introduction of environmentally sound multioperational universal and compact equipment that will recycle the feedstocks and to produce high quality products, competitive in domestic and foreign markets. A method of treating onion scales, which includes heat treatment process prior follicles couple and their mechanical refining process. Experimental study of the effect of process parameters on the percentage loss of cleaning materials and cleaning product quality. The influence of heat treatment duration onion to a depth of penetration of the surface layer. Also the influence of heat treatment duration on the efforts of the scales of bulbs. Defined duration of mechanical refining process onion. Based on experimental studies determining the parameters of rational conduct combined purification process onion Using rational parameters conduct combined purification process of onion reduces the loss of raw materials, improve the quality of cleaning, and significantly intensify and mechanize the cleaning process. Developed and reasonably design the machine for combined cleaning onions and the main modes of work.
Authors and Affiliations
Oleg Tereshkin, Volodymyr Dub, Dmitro Gorelkov
Keywords
Related Articles
- EP ID EP237013
- DOI -
- Views 93
- Downloads 0
Analysis of sensory characteristics of processed cheeses with the use of deskriptive method
The subject of the study is the organoleptic properties of processed cheeses of leading domestic manufacturers. Purpose. The purpose of the study is to conduct a comparative analysis of the sensory characteristics of pro...
Researching functional efficiency bran bars “Sport slim” for persons that control body weight under physical activity
Purpose. To study the functional efficiency products for special dietary consumption – Bran Bars “Sport slim” for control body weight to determine the effect a course of bran bars to control body weight, performance and...
Research of starch syrup influence on rheological characteristics of the mixtures for ice cream production
The aim of this investigation is to study the effect of varying degrees of saccharification on the viscosity characteristics of mixtures for the production of ice cream and aromatic cream. The subject of study is a mixtu...
Scie ntific justification of using lungwort drug as antioxidant supplement for flour confecti onery products
Purpose. The study of the antioxidant action of the lungwort powder officinalis, which was introduced into the fatty basis at various concentrations in order to study the scientific justification of using of...
An estimation of quality rating of rolls and buns on basis of emulsion and flour, treated in the vortical layer of ferromagnetic particles
There is a burning problem of providing population with high-quality and safety food products in Ukraine. Purpose: the research of the influence of emulsion and flour processing in the vortical layer of ferromagnetic...